Best of Basic: Oven-Roasted Cherry Tomatoes

Best of Basic: Oven-Roasted Cherry Tomatoes


Every so often, when I’m feeling a little sluggish, or feeling like I’ve been particularly indulgent lately, I like to reset my routine and get back on track. This detox, as I like to call it, could last for a couple days, or if I’m feeling super motivated, a few weeks. With summer just around the corner, I thought it a good idea to do a lengthy detox to kick off swimsuit season… lose the bloat, gain some energy, reset my metabolism and maybe even shed a few pounds. Sounds great, right? You might be thinking “no, that does not sound great”, but I honestly love my detoxes because not only do they make me feel amazing but they’re also quite fun and delicious, when you do it my way.

Even when I’m detoxing, I refuse to sacrifice flavor or give up on my favorite foods entirely. I hate eating just for the sake of eating. I like to always enjoy and feel good about what I’m eating. So I find creative ways to make detoxing enjoyable. And these roasted cherry tomatoes are a great example of how I add flavor and interest in a light and healthy way. Roasted tomatoes are delicious in salads, on sandwiches, and in pasta, but are equally as yummy when used as a simple side dish to meat, tofu, or fish. I could seriously eat the entire batch in one sitting with only a spoon.

Roasting tomatoes is super simple because I keep it very basic. There’s simply no need to make it implicated here. Just add a little bit of quality olive oil, some garlic, sea salt, and black pepper to the halved tomatoes, and then roast for 30-40 minutes. Perfection. Roasting brings out the natural sweetness of the tomatoes and makes them super soft and juicy. They are the perfect way to add moisture and intense flavor without adding excess fat or dairy.

This batch of Roasted Cherry Tomatoes is for stuffing into pita pockets along with flavorful white bean dip and fresh spinach. This pita sandwich is simple, light, balanced, and will make a perfectly detox-friendly lunch this week. And don’t worry, my upcoming posts will focus on daily detox meal plans and recipes, including this delicious sandwich. Stay tuned!

Oven-Roasted Cherry Tomatoes
Serves: 4   Start to Finish: 45 minutes


2 pints Cherry Tomatoes
4 cloves Garlic, crushed, peeled, roughly minced
1/2 tablespoon Olive Oil
1/2 teaspoon Sea Salt (plus more)
1/4 Black Pepper

To Make

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.

Combine tomatoes, garlic, 1/2 teaspoon salt and pepper in a medium size bowl. Spread out onto a lined baking sheet in a single layer. Bake for 15 minutes. Remove from oven and toss, re-spreading tomatoes out into a single layer. Bake for an additional 20 minutes. Remove from oven. Allow to cool slightly, sprinkle with an additional 1/8-1/4 teaspoon salt and toss. Serve warm, cold or at room temperature.

*for simplicity’s sake, I often roast the tomatoes whole and also leave out the garlic and black pepper – cooking time for uncut cherry tomatoes will be slightly longer – bake until most of the tomatoes have bursted and the skins are browning – these tomatoes are super delicious with just olive oil and salt

Yukon Gold Latkes with Cran-Apple Sauce & Scallion Cream

Yukon Gold Latkes with Cran-Apple Sauce & Scallion Cream


Today marks the first day of Hanukkah 2015, and for the first time ever, I’m really getting into the celebration. I don’t want my long term love, Christmas, to feel abandoned (I will, as always, be giving you plenty of attention). But I can’t deny that I am so excited to fully throw Matt’s Hanukkah festivities into the mix from now on. Continue reading “Yukon Gold Latkes with Cran-Apple Sauce & Scallion Cream”

Simply Roasted Spaghetti Squash

Simply Roasted Spaghetti Squash

Squash 2
November has arrived and the holiday season is right around the corner, if not already here. I’m planning to spend much of November focused on vegetarian-friendly dishes perfect for holiday feasts, cold weather entertaining, and every day meals featuring fall’s bounty. I have ideas bouncing around in my head for easy homemade biscuits, mushroom gravy, cranberry muffins, and autumn veggie patties to go anywhere a meat-eater would use turkey. But before that, I’m going to share a simple recipe for one of my favorite fall produce items, spaghetti squash. For years I’ve been roasting spaghetti squash to use in place of pasta. Once you have this simple roasting technique down that creates the thin pasta-like flesh of this squash variety, the possibilities are endless. Top the spaghetti-like strands of squash with any pasta sauce and you’ve got a guilt-free, gluten-free bowl of pasta-ish deliciousness. Continue reading “Simply Roasted Spaghetti Squash”